Spicy Chicken Rigatoni


What did I do before Pinterest? This is another successful find from Pinterest and it is evidently from the menu at Buca Di Beppo. The only times I have been there were for sorority functions in college and honestly, wasn’t impressed BUT I did enjoy this meal. I don’t know if it tastes like what is on the menu at Buca Di Beppo, but I think it can stand on it’s own.

We don’t really eat a lot of pasta anymore so this is a nice treat for me – it tastes good AND is quick and easy. This is a meal I can get ready while I have a toddler running around the kitchen or standing between my legs begging to be held…depending on the day. It does have some heat from the crushed red peppers but you can adjust to your liking. Us, we like it hot so we use the full amount. I eliminated the butter called for and added a lot more vegetables. I typically use frozen because it is quick and just as healthy, but you could add whatever vegetables sound good to you. In the reviews on the original recipe someone tried spinach and while I haven’t tried that yet – I think that could definitely work.

spicy chicken rigatoni

Spicy Chicken Rigatoni, altered slightly from Tastebook


2 tablespoons olive oil
1/2 tablespoon crushed red pepper + more for garnish
1/8 tsp salt
1/8 tsp ground black pepper
1 tablespoon chopped garlic
2 boneless, skinless chicken breasts, sliced
3/4 cup. Marinara sauce
1/2 cup Alfredo sauce
1 cup frozen peas and carrots
1 lb (16oz) Rigatoni pasta, cooked according to package directions


Heat oil in saute’ pan over medium heat. Add the crushed pepper, salt, pepper and garlic and saute’ just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add the chicken and coat in spices and garlic.

Add marinara then alfredo sauce and bring to a simmer. Cook until the sauce slightly thickens and the chicken is cooked through. Stir in peas and carrots and cook until the vegetables are done.

Distribute pasta and top with sauce and chicken mixture. If you want more kick, garnish with crushed red pepper. Ready to serve!

Yields 4-6 servings

Nutrition based on 4 servings: 333.5 calories, 15.5g fat, 3.2g saturated fat, 32.5mg cholesterol, 868.4mg sodium, 35.7g carbohydrates, 3.2g fiber, 4.2g sugar, 13.2g protein



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